Cream of Corn
This cream of corn is ultra-creamy with a delightful crunch—always a hit at my Thanksgiving and Easter gatherings!
Ingredients
Ingredients:
- 20 cups fresh corn, around 25 ears of corn, cut off the cob
- 4 cup heavy cream
- 2 Tbsp kosher salt
- ¾ cup sugar
- 1 tsp black pepper
- ½ cup unsalted butter
- 2 cups whole milk
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- 1 cup parmesan cheese, freshly grated and ¼ cup extra for garnish
Instructions
- In a large pot with medium high heat, add heavy cream, salt, sugar, black pepper, unsalted butter, vanilla extract and milk together. Whisk until all is combined and butter is melted.
- Then add flour and whisk for one minute.
- Add corn, reduce heat to medium low and let it simmer, constantly stirring, for around 30 minutes.
- Remove from the heat, and stir in Parmesan cheese until melted. Sprinkle some more parmesan cheese on top as a garnish. Serve hot.
Notes
I like to make my cream of corn in advance for big gatherings so I would put it in a casserole dish, cover and refrigerate and when ready to reheat, sprinkle a layer of shaved Parmesan cheese on top and put it in the oven at 350 degrees until the Parmesan cheese turns a nice golden crust. This way when you serve the cream of corn, it will be piping hot.
Nutrition
Serving: 1portion | Calories: 403kcal | Carbohydrates: 40g | Protein: 9g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 698mg | Potassium: 484mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1194IU | Vitamin C: 10mg | Calcium: 126mg | Iron: 1mg
Equipment
- 7 quart pot